…also known as turnovers…
Egg-free, nut-free, soy-free, low-lactose, low-nickel!
Pop tarts? I really thought they were called Toaster pastries. I genuinely thought that Pop tart is a brand of Toaster pastries like Kleenex is a brand of tissues. It turns out that they’re only called Toaster pastries on Chopped and Next Food Network Star to avoid saying a brand name on the Food Network. It turns out that I am the only person on the planet who honestly refers to this food item as a Toaster pastry without a trace of irony or joke. But I’m ok with that. Maybe I’ll start a trend, and I’ll have used the name Toaster pastry before it was cool. Or maybe not. 😉
But anyway, the issue is, first of all, that Toaster pastries are full of soy, which I’m allergic to. They’re also kind of gross and overly-processed, so they wouldn’t be ideal for me to eat even if they were soy-free.
So now, I’d like to present, the new and improved HOMEMADE Toaster pastries recipe. Now with less lactose, and easy to make egg-free, this recipe is also completely free of soy and nuts! Let’s get started! 🙂
You will need:
Strawberry jam, approx 1/8 cup total
Fresh strawberries, approx 1 1/2 cups chopped
2 cups unbleached flour
2 sticks butter or lactose-free butter
1/3 cup granulated sugar
pinch of salt
1/4 cup cold water, approx to start, maybe a bit more as needed
plus an egg or a bit of milk to brush on the top, more flour for rolling, more butter for greasing the pans, and… a sense of adventure!
Make the dough first, which will need to chill in the fridge for a full hour.
Combine flour, sugar, and salt in a large bowl, then cut the butter into tiny cubes and incorporate it into the dry ingredients with either a pastry cutter or the tips of your fingers. Do not knead it, that turns it into bread instead of the tender and flaky texture you are looking for. The mixture will begin to become globs the size of frozen peas with a bit of extra flour. That’s when you know it’s time to add the water.
Start with 1/4 cup and use the pastry cutter or the tips of your fingers to try to form the dough into a ball. If it is too dry, add more water a few spoonfuls at a time until you can bring the dough together into a ball.
Form the dough ball into a large disc and tightly wrap in plastic wrap or a ziploc baggie, and refrigerate for one hour, or up to 24 hours.
In the mean time, wash the strawberries, take the greens off, and quarter each strawberry. Larger strawberries should be cut into sixths to create all equal-size pieces of strawberry so they’ll all fit inside the little pastries.
Preheat the oven to 400 degrees.
Roll out the dough with a rolling pin on a well-floured counter with your floured hands. Roll out until it’s very thin and looks like the thickness of a regular ol’ Toaster pastry.
Now it’s time to cut out the dough into rounds, which will be folded in half like apple turnovers. You’ll want to use a small bowl, about the size you use to eat ice cream in, maybe three or four inches in diameter. Use the bowl upside-down as a cookie cutter and create equal-size rounds. Re-roll the scraps until you’ve created rounds out of all of the dough.
Butter two glass 9 by 13 baking dishes and place the rounds in, about 7 rounds in each of the baking dishes. Spread out a layer of jam, then about 4 pieces of strawberries, on half of each round. Now fold the rounds over to create half-moon shapes. Crimp the edges with your index finger. Brush the tops with either a bit of beaten egg or a bit of milk in order to make the dough extra-crispy and golden brown.
Now sprinkle very generously with turbinado sugar.
Bake at 400 degrees for 25 to 30 minutes, until perfectly golden-brown. Enjoy!